Potato and cabbage souffle
Prep: 20 mins
Cook: 30 mins
This recipe always works so please, give it a go.
Preheat the oven to 180C/350F/Gas 4.
Grease 4 x 200 ml/7 fl oz ramekins or heatproof cups with a little of the butter and freeze until firm.
Repeat this three times in order to obtain a good coating.
Mix together the breadcrumbs and walnuts and use to lightly coat the final layer of butter.
To make the béchamel, melt 100g of the butter in a pan.
Slowly add the flour and cook for 1 minute, stirring constantly until the mixture comes a light coloured roux.
Gradually pour in the milk, whisking constantly.
Bring to the boil, whisking constantly, then reduce the heat and simmer for 2-3 minutes until thickened and smooth.
Stir in the cheese until melted, then remove from the heat and leave to cool a little.
Season to taste and fold in the egg yolks.
Heat the remaining knob of butter in a frying pan.
Add the cabbage and grated potatoes and cook over a low heat for about 5 minutes, tossing occasionally.
Fold into the thick béchamel and then transfer to a large metal bowl.
Beat the egg whites in a separate bowl until soft peaks have formed, then carefully fold into the cabbage mixture.
Divide among the prepared ramekins and gently tap each one on the work surface to expel any air bubbles.
Arrange on a baking sheet and bake for 15-20 minutes or until well risen and lightly golden.
To serve, set each soufflé on a warmed serving plate.
Nut free, Vegetarian
Level of Difficulty
This dish is a great way to use leftover cooked potatoes or mash but you can steam or boil them whole specially. Just leave them to cool completely before peeling and grating.